Fresh cauliflower may be substituted for frozen. Simply steam 1 pound of fresh cauliflower florets before they're added in Step #2.

Recipe by Oxmoor House January 2003

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Recipe Summary

Yield:
6 servings (serving size: 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat a Dutch oven coated with cooking spray over medium-high heat. Add onion, celery, and carrot; cook 4 minutes, stirring frequently.

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  • Add cauliflower, broth, curry powder, and pepper; bring to a boil over high heat. Cover, reduce heat, and simmer 20 minutes or until carrot is tender.

  • Remove from heat; stir in 1 cup milk. Place 1 cup cauliflower mixture in a blender; process 10 seconds or until smooth, and pour into a large bowl. Repeat procedure with remaining cauliflower mixture.

  • Return cauliflower mixture to pan; stir in remaining 1 cup milk and salt. Cook over medium heat until thoroughly heated, stirring frequently. Remove from heat; add butter, stirring until melted. Garnish with celery leaves, if desired.

Source

Oxmoor House Healthy Eating Collection

Nutrition Facts

85 calories; fat 2.5g; saturated fat 1.5g; protein 6.1g; carbohydrates 11.7g; cholesterol 8mg; iron 0.7mg; sodium 577mg; calories from fat 24%; fiber 2.8g; calcium 131mg.
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